The Hunter color values of MTG-mediated MP gels prepared at different NaCl and SP concentrations.
Rheological properties of MP
The shear stress of MTG-mediated fish MP paste in combination
with SP was observed as shear thinning behavior (Fig. 1). The yield
stress values were found at about 50 Pa, regardless of the NaCl
concentrations. The shear stress values of samples prepared at 1.8
and 2.6 g/100 g NaCl were similar. This suggested that a reduction
of NaCl level from 2.6 to 1.8 g/100 g did not affect the shear stress of
fish MP paste. At 1.8 g/100 g NaCl level, the maximum shear stress
value of samples decreased with increasing SP concentrations
(Fig. 1A). A reduction of shear stress upon adding SP was clearly
observed at 2.6 g/100 g NaCl (Fig. 1B). Kim et al. (2005) also reported
that the storage modulus of surimi paste mixed with rockfish
SP was lower than without SP at approximately 10 C. It has
been reported that the molecular interactions of hydrated proteins
mainly contributed to an increased viscosity of concentrated protein
suspension (Bonisch, Huss,Weitl, & Kulozik, 2007). Our results
also suggested that adding of SP into MP resulted in the formation
of more compact protein complexes, which might not be easily
destructed by shearing force. Therefore, a reduction of shear stress
upon adding SP was observed.
The Hunter color values of MTG-mediated MP gels prepared at different NaCl and SP concentrations.
Rheological properties of MP
The shear stress of MTG-mediated fish MP paste in combination
with SP was observed as shear thinning behavior (Fig. 1). The yield
stress values were found at about 50 Pa, regardless of the NaCl
concentrations. The shear stress values of samples prepared at 1.8
and 2.6 g/100 g NaCl were similar. This suggested that a reduction
of NaCl level from 2.6 to 1.8 g/100 g did not affect the shear stress of
fish MP paste. At 1.8 g/100 g NaCl level, the maximum shear stress
value of samples decreased with increasing SP concentrations
(Fig. 1A). A reduction of shear stress upon adding SP was clearly
observed at 2.6 g/100 g NaCl (Fig. 1B). Kim et al. (2005) also reported
that the storage modulus of surimi paste mixed with rockfish
SP was lower than without SP at approximately 10 C. It has
been reported that the molecular interactions of hydrated proteins
mainly contributed to an increased viscosity of concentrated protein
suspension (Bonisch, Huss,Weitl, & Kulozik, 2007). Our results
also suggested that adding of SP into MP resulted in the formation
of more compact protein complexes, which might not be easily
destructed by shearing force. Therefore, a reduction of shear stress
upon adding SP was observed.
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